Eating Dangerously: How a Chemist’s “Poison Squad” Won the Battle for Food Safety in the US

Description

In the late 19th century, simply eating food could be a genuine hazard. To increase the shelf life of their products, food manufacturers intentionally added dangerous chemicals like formaldehyde and salicylic acid to everything from milk to meat without any of the regulatory oversight that we take for granted today. Join Pulitzer Prize winner and New York Times-bestselling author Deborah Blum as she reveals the dramatic true story of how food was made safer in the United States during a 30 year food safety battle for consumer protection by chemist Dr. Harvey Washington Wiley and his heroic Poison Squad.